mm84321

Hello. I have a 14oz can of truffle juice. I will not be using it all. How long will it last, and what is the best method of storage? Can it be frozen? Should I add it to something gelatinous, like a veal jus, and then keep it in the freezer? Thanks.

This was my first observation, as well.

Hello. I have a recipe in French that calls for both "creme liquide" and "creme fleurette". Does anyone know the US equivalents of these? Thanks.

So, first impressions. The aroma hit me first. They were wrapped in paper towels, and vacuum sealed, so when I cut open the bag, I was flooded with that wonderful scent; very similar to the true Perigord, but these have a touch of smokiness (maybe that's not the right word). From appearance, they look almost identical. I'm no truffle expert, but it would be very hard for me to distinguish these from the French. The taste is good; earthy, of course, but slightly bitter. I am not sure if that has to do with it being so early in the season, or perhaps it is because I only tasted a slice from the outer skin.

Found some very nice shiso today. Lobster with celery and shiso.

Thanks. I'm receiving some Friday. Will report back.

Can anyone comment on these? How do they compare to Perigord?

Thanks, Kim! That means a lot.

Asparagus roasted with marrow and parmesan

Sole braisée aux langues de coques

They are ramp leaves. Thanks!

Bass dressed in green

OK. So, you take a mackerel and cook it by pouring hot white wine (Muscadet, in this case) over, and leaving to simmer for a little bit. Then you keep it in the fridge overnight. The next day, you crumble the flesh, mix with cooked potatoes, rice vinegar and cream to make little fritters, which are coated in sake kasu and deep fried. You use some of the cooking wine to make an aspic, which goes on the bottom of each plate. The rest of the cooking wine is used to cook the carrots, which are then wrapped in seaweed. The other mackerel is cured in salt for 10 minutes, then submerged in rice vinegar and sake. This you slice thinly over each carrot. It is a very good dish. You just have to like mackerel. Fascinating! I may have to try this. I don't know that I've ever HAD fresh mackerel. Can you do it with other fish? I'm not certain that other fish would work quite as well as mackerel in this particular recipe. It's a pretty unique taste. That's not to say you can't substitute another oily fish. Herring might work. Someone on here may be able to give a better recommendation.

Turbot roasted in lobster butter

OK. So, you take a mackerel and cook it by pouring hot white wine (Muscadet, in this case) over, and leaving to simmer for a little bit. Then you keep it in the fridge overnight. The next day, you crumble the flesh, mix with cooked potatoes, rice vinegar and cream to make little fritters, which are coated in sake kasu and deep fried. You use some of the cooking wine to make an aspic, which goes on the bottom of each plate. The rest of the cooking wine is used to cook the carrots, which are then wrapped in seaweed. The other mackerel is cured in salt for 10 minutes, then submerged in rice vinegar and sake. This you slice thinly over each carrot. It is a very good dish. You just have to like mackerel.

Maquereaux au vin blanc

Thanks. The peas are blanched in boiling, heavily salted water, then shocked in ice. Rewarmed with a light chicken stock and glazed in butter. Thanks! Very short time blanch, I understand, for the vivid green? One minute or so? Peas need about 3-4, depending on size. Favas 1-2.

Thanks. The peas are blanched in boiling, heavily salted water, then shocked in ice. Rewarmed with a light chicken stock and glazed in butter.

Ibérico Ham with Green Salad Turbot Poached with Garden Pea Nage and Lemon Thyme Ricotta Gnocchi with Violet Artichokes Langoustine with Cauliflowers, Raisins and Green Almonds

Morels stuffed with morels

Chilled Pea Soup with Buttermilk, Mint and Prosciutto John Dory Seared with Garlic and Crayfish Blanquette de Veau with Crayfish and Tarragon

I've got 5 pounds of live crayfish. Some I will use this week, but I don't think I will be able to use all of them. My idea was to first kill them by blanching in boiling water, shocking in ice, shelling and then using liquid nitrogen to freeze the tails and claws I won't be using immediately. Will this affect the texture, to a noticeable degree? Also, how long do crayfish keep in the fridge after they've been killed, and which is the best way to store them? Are they too delicate to be put under vacuum?

Favas, morels, pickled ramps Chicken wings, turnips, morels.

Scrambled eggs

The chicken leg is coated in a chicken mousse made from breast meat .I added a bit of polyphosphate to the mousse itself, to help bind the chicken with the creme fraiche, and just spread that on with a spatula. Cooked sous vice, with no use of transglutanimase.